Best Citrus Mousse Cake With Buttercream Frosting Recipes

CITRUS MOUSSE FILLING

Citrus Mousse Filling image

This lemony mousse fills our Citrus Mousse Cake with Buttercream Frosting.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 40m

Yield Makes about 5 1/2 cups

Number Of Ingredients 9

Ingredients

1 1/4 teaspoons unflavored gelatin (from a 1/4-ounce package)
1 1/4 cups granulated sugar
1 tablespoon finely grated lime zest (from 2 limes), plus 1/4 cup fresh juice
7 large egg yolks, plus 2 whites
1/2 cup fresh lemon juice
1/4 teaspoon kosher salt
10 tablespoons unsalted butter, cut into 1/2-inch pieces
1 cup heavy cream
3 tablespoons confectioners' sugar

Steps:

Sprinkle gelatin over 2 tablespoons cold water; let stand until soft, about 5 minutes. Meanwhile, in a medium saucepan off heat, whisk together 1 cup granulated sugar, zest, and egg yolks. Whisk in lime and lemon juices and salt. Add butter; place over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around edge of pan, about 5 minutes. Stir in gelatin mixture; cook until completely dissolved, about 1 minute more.
Pour curd through a fine-mesh sieve into a nonreactive bowl. Press plastic wrap against surface of curd; refrigerate until cold, about 1 hour (or stir over an ice bath until chilled, about 15 minutes).
3. Whisk cream with confectioners' sugar until stiff peaks form. Whisk curd briefly to loosen, then fold in whipped cream. Beat egg whites with whisk attachment until soft peaks form, then gradually beat in remaining 1/4 cup granulated sugar until stiff peaks form. Gently fold into curd mixture. Refrigerate in an airtight container at least 1 hour and up to 2 days.

LEMON MOUSSE CAKE

Lemon Mousse Cake image

Lemon Mousse Cake sounds like a dessert you would find on a restaurant's menu, but take a look. It's two steps and made-from-a-mix easy.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h3m

Yield 16

Number Of Ingredients 4

Ingredients

1 box Betty Crocker™ Super Moist™ lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup lemon pie filling (from 15- to 16-oz can)
2 containers Betty Crocker™ Whipped vanilla frosting

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8- or 9-inch rounds.
In medium bowl, gently stir pie filling into frosting.
Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered.

Nutrition Facts : Calories 370, Carbohydrate 52 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 39 g, TransFat 2 1/2 g

RASPBERRY LEMON BUTTERCREAM

Raspberry Lemon Buttercream image

From my friend the master baker, the best frosting ever. Fantastic with white, chocolate or lemon cake, or the lemonade cupcakes here: http://www.food.com/recipe/lemonade-cupcakes-95878/review#rz-w This one could make your reputation.

Provided by livimeikle

Categories Dessert

Time 20m

Yield 1 cake or 24 cupcakes, 20 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups unsalted butter, softened
2 tablespoons unsalted butter, softened
3 cups sifted powdered sugar
3 -4 tablespoons mashed raspberries (fresh or frozen thawed, use the juice too!)
3/4 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 pinch salt

Steps:

In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use "4″ on my KitchenAid). Butter will become very pale & creamy. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy. Best used right away.